Pumpkin Soup

The new season also brings closer our two big events of the year – the settlement of our new apartment (this Thursday!) and of course, our June wedding overseas. As the renovation start date and continued wedding planning take up quite a bit of our creative time, I’m reaching into my recipe bank for simple but healthy, seasonal meals to make.

I was quite happy to stumble on this recipe for pumpkin soup while checking out my match for this month’s Secret Recipe Club – Erin from Easy Everyday Eats. We often get plump butternut or Queensland Blue pumpkins in our CSA or from the family farm, and love the silken soup that results from a quick saute, splash of stock and drop of cream.

Erin’s recipe and mine only have a few differences – whereas she uses thyme, I use nutmeg. I also use canola (instead of butter) to keep it light, and toss in a few carrots. We both garnish with earthy sage, and both love the warm simplicity of this anytime soup.

If butternut isn’t in season or readily available, use any other pumpkin or hard squash you can get your hands on. I’m sure Erin and I would both agree that the results are not to be missed.

Method:In a large, heavy-bottomed pot, heat a small amount of canola oil (or butter) and gently sauté the shallots until fragrant and translucent. Meanwhile, peel and chop the pumpkin and carrots into large bite-size pieces. Add the pumpkin and carrots to the shallots, along with the thyme and black pepper, and sauté together 3-4 minutes.

Add enough stock to cover the vegetables. Bring to a boil, then reduce and simmer 15 minutes until the pumpkin and carrots are fork-tender.

Puree the vegetables and stock with a stick or standing blender until smooth. Stir in the light cream and nutmeg. Ladle into bowls and serve immediately with toasted soldiers, and garnished with fresh sage.

Isn’t it funny how something as simple as pumpkin soup can have so many variations! My mum’s version has curry powder in it and she tried adding some peanut butter into it after watching someone else make it on a tv show…and it was just great! Your pictures look so lovely and warming!

Kristen

I love how blogging makes the world smaller. I started reading this post with your reference to fall, then I had to read the date to make sure this was current and then a light bulb went on and I realized you were in the Southern hemisphere. How cool is that?! And sorry, that I am so slow on the uptake. Your soup sounds so fabulous that I am a little sad that I will have to wait a few months before I see any pumpkins in the stores!

http://theshadypine.blogspot.com.au/ Anna @ the shady pine

This looks a delicious pumpkin soup…a great start to the Autumn season!

Kristy Gardner

as i just said @ veggiewiz (who also cooked with pumpkin this SRC round):

aw! the last time i went to make something with pumpkin I went to gather my little pumpkin from storage and either age or moisture or something got at it and it was entirely concave on one side and rotted through i’ll just have to live through you, I guess…

What a coincidence that I also used pumpkin for my SRC post this month! I love pumpkin….and that soup looks gorgeous!

Danielle Depietro

I love your recipe’s. Your pumpkin soup would be so good right now, I am in a cold uni classroom. I use mostly the same ingredients except I use less carrot and add sweet potato

http://iamahoneybee.com/ nicole @ I am a Honey Bee

lovely soup. looks fantastic!

Gerry @ Foodness Gracious

Sounds like a great soup and love the pics. It’s so trippy to hear you talk about autumn when summer hasn’t even kicked in here…Take care..

awfullyfrench

This is so adorable. I love how you take pictures of your recipes. It’s always colorful and quaint, a real feast for the eyes (and hypothetically, for my taste buds as well ^^’) Spring is kicking in around here so we’ll both have very different recipes to show… for the best! Take care! xxx

http://www.wanderingspice.com/ Yasmeen

Thanks Nicole! Glad you liked the green beans, too.

http://www.wanderingspice.com/ Yasmeen

Sweet potato would be awesome. Great idea.

http://www.wanderingspice.com/ Yasmeen

Oh no – I keep mine on the counter and as yet haven’t had any problems with them. Maybe try that? Thanks, too

http://www.wanderingspice.com/ Yasmeen

It does make the world smaller. I moved hemispheres 2 years ago, and sometimes even I still get things mixed up!

http://www.wanderingspice.com/ Yasmeen

Thanks!

http://www.wanderingspice.com/ Yasmeen

Glad you found me, Mona! I grew up eating Indian cuisine and love it, so I’m glad to have found you in return.

http://www.simplyreem.com/ Reem I Simply Reem

Beautiful Recipe and Gorgeous Pictures…Thanks for sharing this deliciousness.

Kelley

GREAT picture! We just launched the all new seasonalpoluck.com and I’d love if you would check it out! April is peas month, so if you have any great pea recipes, join the fun and link up! We’d love to have you.

Coffee and Crumpets

Love the vibrant colour! I guess in the US it’s known as butternut squash, I don’t make the soup too often but I love it roasted or made into a vegetarian lasagne. It’s spring in Colorado so we’re slowly moving away from our squashes and pumpkins to spring vegetables. Our Farmer’s Markets start this week! Looking forward to visiting them. Love your photographs!

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